Good morning friends!
I hope everyone is having a great Wednesday so far. I’m writing this a day ahead of time so I’m hoping my Wednesday is going well too!
This week is just dragginnnngg by. Now that Christmas and New Years is over, there isn’t much going on for a while. So I try to plan things to look forward to, even if they are just little things. For example, I booked myself a Shellac manicure yesterday.
I like to pamper myself with getting my nails done from time to time. I used to actually have gel nails but I ended up getting them removed because I had a few really bad experiences. I don’t know what it was but everytime I would go, no matter which nail technician did it, I would always get my cuticles gouged with the drill thingy! I have really sensitive skin so I would start bleeding immediately and then I would be paranoid about getting some time of weird disease or something.
Then for obvious reasons, I was always so nervous when I would go. Eventually I realized, what was the point of going for a “pampering” spa appointment, and paying big bucks to do it, if I was going to be scared the whole time. That’s not relaxing!
I think the whole shellac thing may be my new go to nail treatment. No scary drills, nails that can be easily removed, and you can get them in any color under the sun! Wee.
Anyways, lets get to the food shall we?
Today we are on part 4 of the week long pasta series! If you haven’t been reading along, I have showed you how to make and roll the pasta dough, gave you an awesome recipe for lasagna, taught you how to make a beautiful butternut squash ravioli, and now cheese ravioli!
We’re gonna need a salad after this.
Ready? Let’s go.
Okay so if you were here yesterday, this is the same method as making the butternut squash ravioli, it is just the filling that is different. That being said, feel free to fill these guys with whatever your heart desires! You could do spinach and ricotta, mushroom, one with some type of ground sausage, a meat filling with turkey or chicken, really the options are endless.
Today, we make cheeeeeeeze.
Okay so first we start out with a medium mixing bowl and 2 cups of ricotta cheese. Add one whole egg, a dash of nutmeg and season generously with salt and pepper.